The above interview with Burke Brandon is from our sister event, MOULD – A Cheese Festival
South Gippsland has another name: Prom Country. It’s the area surrounding Gippsland’s most famous natural attraction, Wilson’s Prom, but it’s not only the national parks that draw people to this region. It’s the produce, too.
One producer of note is Prom Country Cheese, run by the Brandon family. Bronwyn Brandon takes care of lamb rearing and milking, and ensuring the farm’s sheep are producing the best milk possible. Her husband, Burke, takes care of the cheesemaking – a skill he learnt from his father, Trevor, who makes cheese on the Mornington Peninsula under the Red Hill Cheese label.
Prom Country Cheese specialises in sheep’s milk cheeses. They make a range of styles, from soft, oozy Brie-style cheeses, aged logs dusted in charcoal, white and blue mould cheeses, Pecorino-style and marinated cubes. Brandon also collaborated with Craig Johnson from Loch Distillery on an ale-washed cow’s milk cheese, sourcing the milk from nearby Wattlebank Park Farm.
There is a farm gate and cellar door you’re able to visit for tastings (one of the best value going around) or a light lunch, with views of the surrounding Moyarra Valley. Viewing windows into the production area mean you can also watch cheese being made while you eat it.
Prom Country Cheese
275 Andersons Inlet Rd, Moyarra (between Bena and Inverloch)
(03) 5657 3338
Hours
Sat & Sun, 10am – 5pm
www.promcountrycheese.com.au
